Vegan Black Bean Taquitos with Cashew Cheese Sauce
Ingredients
- 8 tortillas
- 1 15oz can black beans, drained and rinsed
- 1/4 cup vegan sour cream
- 2 tbsp salsa
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp salt
Cheese sauce
- 1 cup raw unsalted cashews
- 3/4 cup veggie broth or water
- 1/4 cup nutritional yeast
- 1/2 tsp paprika
- Salt and pepper, to taste
Preparation
Preheat oven to 425F.
In a large bowl, mash the black beans, it's okay if not fully mashed.
Add the remaining ingredients and stir until combined.
Microwave the tortillas for 30 seconds to help them roll more easily; do them in batches if needed.
Add a couple spoonfuls of the black bean mixture to the center of each tortilla and roll it up.
Place the rolled tortillas seam side down on a parchment-lined baking sheet.
Bake for 10-15 minutes or until crispy.
Meanwhile, make the cheese sauce by adding all the cheese sauce ingredients to a blender and blend until smooth and creamy.
Serve the taquitos hot and top with cheese sauce, pico de gallo, and cilantro or your favorite toppings.
